* Mix all of the above ingredients and leave to marinate for at least ½ hour

2 sprigs of curry leaves

2 inch gallangal root – bruised

1 lemongrass – bruised

red and green chillie – cut lengthwise (fried together with the gallangal and lemongrass until wilted then take out before you put in the chicken and put back in when you put in the tomatoes – hey it’s not my recipe… i just left it there)

1 tomato – cut into wedges

Method :

Heat your wok and oil, fry gallangal root and lemongrass, toss in the curry leaves as well